Britsoc: The British Society of Amsterdam and the Netherlands. Serving the British Expat community since 1920.

Asian Coleslaw with Baked Salmon. Cooking Coach. May 2015

Asian Coleslaw with Baked Salmon. Cooking Coach. May 2015

 

 

Karen

By Karen Vivers

 

Asian Coleslaw with Baked Salmon

AsianColeslawSalmon1-John

Eating out is my favourite thing.  My second favourite thing is eating in.  This is how this recipe for Asian Coleslaw with Baked Salmon Came about.  I had just finished a culinary tasting tour with a really nice couple from the U.S and was cycling home thinking about the fresh bread that I bought and how I was going to enjoy it, when my phone rang.  A friend was at a loose end and wondered if I was around to have lunch.  I did think about the bread for a second but then said “Yeah, go on then.”   As I was practically home by that time, I suggested Riva, on the Amstel river (I’m so lucky that they are like literally 100 paces from my front door).  As I had been on a tour that morning, I had already been nibbling at various tasty treats.  I try not to, but I just can’t resist, so I didn’t want anything too heavy, but I did want lots of flavour and freshness.  So I ordered an Asian style salad.   It was one of those perfect food moments –  when what you are eating is exactly what you need at that time.  Anyway, I just knew that I had to re-create this at home, but it wasn’t a standard ingredient combination.  With every mouthful I tried to dissect the flavours down to ingredient and proportion of ingredient.  It didn’t work there and then.  After a couple of days of daydreaming about the taste, I managed to deconstruct and reconstruct it, with my own twist of course.  This is the result, I think I hit the spot.

 

Preparation Time: 20 minutes

Cooking Time: About 10 minutes to bake the salmon

 

Ingredients for 4 Servings

For the Salmon

4 x salmon filets of about 150gr / 5 oz. each

Juice of one lemon

1 x tbsp of olive oil

Salt and freshly ground black pepper

For the Coleslaw

6 to 8 leaves of Chinese lettuce leaf, shredded

200gr / 7 oz. sweet corn

200gr / 7 oz. beansprouts

1 x courgette (zucchini), shredded or cut julienne

200gr / 7 oz. grated carrot

For the Dressing

2 x tbsp good quality mayonnaise (or 2 x tbsp mayonnaise and 2 x tbsp natural yogurt – this will give a sharper result)

4 x tbsp Japanese Mirin

3 x tsp wasabi paste (more if you want more of a kick)

Juice of one lime (About 2 x tbsps)

4 x tbsp finely chopped chives

To Finish

An avocado, sliced and served on the side.

A tbsp per person of wakame (Japanese Seaweed Salad)

2 x limes quartered.

 

Method

To Bake the Salmon

  1. Pre-heat your oven to 200°C / 400°
  2. Place aluminium foil in a roasting tray. Use enough foil so that you can wrap the fish in it loosely.  Place the fish on the foil.  Drizzle over the oil and the lemon juice.  Sprinkle over the salt and the pepper.
  3. Cover your fish with the foil, making a loose parcel.
  4. Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon filets are.  You can bake the salmon in advance as it should be served at room temperature.

 

To Make the Coleslaw and Dressing

  1. Mix the dressing ingredients, except for the chives, together in a bowl. I find the best way to do this is with a metal whisk.  Then stir in the chives.  Check for flavouring and adjust if you wish.  Set aside.
  2. Place the salad ingredients in a large salad bowl.
  3. When you are ready to serve pour over the dressing and toss through until evenly mixed.
  4. Serve with the salmon on the top of your salad and the spoonful of wakame on top of the salmon and a few slices of avocado and a wedge of lime on the side.

 

Tips and Variations

  • I often use a mandolin to slice the courgette (zucchini), and carrot, but you can also use a vegetable peeler or just slice with a knife into long matchsticks – if you have the patience.
  • You can make wakame yourself, but I buy it ready made.
  • Remember, if you are using the avocado, open it at the last minute or it will become brown.

 

Karen Vivers, originally from Scotland, has lived here in Amsterdam since 1997, and has set up the Cooking Coach to help inspire people to get back into the kitchen.  The basis of the cooking lessons are easy, tasty, healthy recipes.  Each course starts with a free introduction session, to make sure that you only cook what you like to eat.

As well as cooking lessons, Karen offers Culinary Tasting Tours in Amsterdam, is a passionate food blogger, writer, author of “Love Food, Live Healthy”  and works freelance as a Business Consultant, specialising in small and medium food businesses, helping them get started, grow and deal with commercial challenges.

51AVmhu0f6L._SY344_BO1,204,203,200_

Love Food, Live Healthy is ideal for those of us who really enjoy our food, but want to eat consciously without compromising on flavour. This book contains over 100 recipes and is packed with lots of practical cooking and healthy eating tips. Designed for cooks of all skill levels, whether you love cooking or just love eating! 

The Cooking Coach

Love Food, Live Healthy

www.thecookingcoach.eu

Mobile : 06 1424 0009

Email:     karen@thecookingcoach.eu

 

Swim back to ‘ Fish and Chips for the Soul’ magazine